Post from the Past*: Labor Day burgers, Burrow style
How to grill burgers, Burrow style
Since I'm in a condo, I don't have a grill, but I do have a grill pan. I won't get that nice smokey flavor that a charcoal grill will impart, but I can get that yummy, deep, charred flavor on a grill pan. I don't have a toaster or toaster oven, either, and while I could just toast the bread under my the broiler, I thought a simple pan would save energy (and keep the kitchen from heating up too much).
Toasting the buns
Woot for toasty! You could brush them with some melted butter before toasting, too, but here, I just wanted crunch, and a platform that wouldn't submit and collapse to grill juices--a burger pet peeve of mine. When it comes to most sandwiches, even grilled cheese, maybe even especially grilled cheese, I love toasted bread.
One is ground chuck, the other is a portabella burger. Just slide them on, and don't touch them for 5-7 minutes. Then flip 'em and grill 'em for anothyer 4-6.
Cheddar is better
And yeah, I put my veggies on the bottom. I consider it extra protection for the bun from burger juice. No, it doesn't prevent your tongue from tasting the burger, since you get it once you start chewing, and no, it doesn't get more wilty than if you put it on top (heat rises, yeah?). I totally think this stuff out too much. ;)